Rosemary-Tangelo Shrub Recipe

This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.

About the Author: Elana Lepkowski is a Los Angeles based mixologist who photographs and shares her cocktail recipes at StirAndStrain.com. You can find her on Instagram and Twitter as @stirandstrain documenting what she drank last night and occasionally a picture of her dog.

Ingredients

Directions

1.

Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or up to overnight.

2.

Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar and stir to combine, then transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: the shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.

Special Equipment

non-reactive bowl, strainer, airtight container

This Recipe Appears In

Elana Lepkowski is a Los Angeles based mixologist who photographs and shares her cocktail recipes at StirAndStrain.com. You can find her on Instagram and Twitter as @stirandstrain documenting what she drank last night and occasionally a picture of her dog.

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